Servings: 8 slices
Calories: 350kcal
Equipment
- Bundt pan
Ingredients
For the Batter
- 2 cups All-Purpose Flour
- 1 cup Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 3 Eggs
- 1 cup Milk
- 1/2 cup Vegetable Oil can substitute with melted butter
- 2 cups Blueberries fresh or frozen
- 2 teaspoons Vanilla Extract
For Topping (Optional)
- 1 cup Powdered Sugar for dusting
- Simple Glaze made from powdered sugar and milk
Instructions
How to Make Blueberry Breakfast Bundt Cake
- Preheat your oven to 350°F (175°C).
- Generously grease your bundt pan with cooking spray or butter, then lightly dust it with flour.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another bowl, beat the eggs, then add the sugar, vegetable oil, milk, and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined.
- Carefully fold in the blueberries into the batter.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes.
- Once baked, let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Dust the top with powdered sugar or drizzle with a glaze before serving.
Notes
Optional: Add a sprinkle of lemon zest for a refreshing twist. Store at room temperature in an airtight container for up to 3 days, in the fridge for 1 week, or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
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